If you're in the camp of people who get excited when pumpkin lattes start hitting coffee shop counters or when that crack-good pumpkin soup from Au Bon Pain arrives, then you need food blogger Averie Sunshine's new cookbook, "Cooking with Pumpkin: Recipes that go Beyond the Pie." Since we love pumpkin in pretty much anything — and have a special affinity for dips — we decided to give her Chipotle Hummus a go. Serve this delicious spread to friends this weekend or just go at it with a spoon. No judgement here.

"I love dips and spreads of any kind, especially hummus, and it’s one of the easiest and fastest things to make at home. After trying fresh, homemade hummus that can be customized with your preferred spices and seasonings, it’s difficult to go back to store-bought. And think of all the money you’ll save—those little store-bought containers of hummus are pricey, and there’s not much in them. This recipe makes a nice big batch, perfect for those of us who can make a meal out of chips and dip." Averie Sunshine

Prep: 5 minutesMakes 2 heaping cups

15-ounce can garbanzo beans (chickpeas),drained and rinsed

1 cup pumpkin purée

2 to 3 tablespoons olive oil, plus morefor drizzling before serving

1 tablespoon+ chipotle seasoning blend (see note)

½ teaspoon+ salt

Note: Because seasonings vary widely by type and brand, adjust measurement to taste.

Combine beans, pumpkin, oil, chipotle seasoning, and salt in a blender or food processor and process on high speed until smooth; or, if chunkier hummus is preferred, blend or pulse in short bursts until desired consistency is reached.

Before serving with your favorite chips, crackers, bread, or vegetables, drizzle with olive oil, if desired. Hummus will keep airtight for up to 5 days in the refrigerator.